• The Korean Journal of Food And Nutrition
• /
• v.13 no.1
• /
• pp.45-52
• /
• 2000

In order to select the optimum ethanol concentration for extraction of volatile components in cinnamon, the dried cinnamon was extracted with water and 30∼90% ethanol. The volatile components of cinnamon extracts were isolated by the simultaneous distillation extraction method using Likens and Nickerson's extraction apparatus, and analyzed by GC-MS. In cinnamon bark powder 45 components were detected and 21 components were identified. The major component of cinnamon bark powder was cinnamic aldehyde. In water extract of cinnamon, volatile components were not extracted sufficiently. The volatile components of cinnamon were increased with the increment of ethanol concentraction upto 70%. The volatile component of 70% ethanol extract showed similar pattern and amount to cinnamon bark powder. But in 90% ethanol extracts, the number and amount of volatile component were reduced. The above data suggested that 70% ethanol was the most effective solvent for volatile components extraction of cinnamon.

• Journal of Life Science
• /
• v.8 no.6
• /
• pp.648-653
• /
• 1998

The development of natural food preservatives instead of chemical synthetic food preservatives is world wide inte-rest. Authors already investigated that cinnamon bark extract revealed antimicrobial activity against general spoilage microorganisms of food especially its acitivity was stronger against molds than against bacteria. In this paper, authors examined the mirobial flora from the spoiled fish meat paste products and also checked the possibility of cinnamon bark extract food preservative for prolong the shelf life of the fish paste product and breads. The predominat bacteria was Bacillus sp. as about 98% of the total microorganisms isolated from unpacked or packed spoiled fish meat paste products. While molds and yeast are not detected from the vacuum packed products. The MIC(minimum inhibitory concentration) of cinnamon bark extract against the isolated spoilage bacteria and molds was 160~640$\mu\textrm{g}$/$m\ell$ and 40~80$\mu\textrm{g}$/$m\ell$, respectively. When the diluted cinnamon bark extract (the extract : ethanol=1 : 3) was sprayed on the surface of fried fish meat paste product, molds growth was delayed by 2 days at room temperature. The shelf lifes of sandwich and glutinousrice bread which surface sprayed with the diluted extract(1 : 1) was extended by 5 and 7 days, respectively.

• The Korea Journal of Herbology
• /
• v.39 no.3
• /
• pp.23-35
• /
• 2024

Objective : In this study, we performed quantitative comparison on the content of 10 marker compounds in cinnamon barks from different species and found chemical discrimination between genuine Cinnamomum cassia and other Cinnamomum species (Non C. cassia). Methods : Cinnamon bark samples were extracted using the ultrasonication in 100% methanol for 30 minutes. The samples were analysed using high-performance liquid chromatography with statistical analysis. Results : The analytical method developed in this study met all validation criteria and was applied to the quantification of the 10 marker compounds in cinnamon bark samples. The major chemical discrimination of C. cassia were identified as low content of epicatechin and eugenol, and high contents of benzaldehyde, cinnamaldehyde and cinnamic acid compared to other Non C. cassia samples. Especially, among other compounds, the content of cinnamaldehyde was the highest in the C. cassia and Non C. cassia samples. The result of principal component analysis showed that the samples of C. cassia and Non C. cassia were clearly differentiated via benzaldehyde, cinnamaldehyde, cinnamic acid, eugenol, and epicatechin, which influenced on clustering C. cassia and Non C. cassia samples. Conclusion : C. cassia and Non C. cassia samples were chemically discriminated using the quantitative HPLC analysis. Based on this, it is possible to control the quality of herbal medicines containing Cinnamomi Cortex. It is necessary to further improve the accuracy of discrimination between C. cassia and Non C. cassia species to evaluate cinnamon bark quality.

• The Korean Journal of Food And Nutrition
• /
• v.16 no.4
• /
• pp.372-378
• /
• 2003

The volatile components of cinnamon bark were extracted by using different isolation methods, simultaneous distillation extraction (SDE) and solid phase microextraction (SPME). Then the volatile components were analyzed by gas chromatography(GC) and mass selective detector(MSD). 30 compounds were identified in cinnamon bark. In SPME technique, several factors influencing the equilibrium of the aroma compounds between sample and SPME fiber was taken into account, including the kind of SPME fiber, extraction temperature and extraction time. Four different SPME fibers were tested, namely polydimethylsiloxane (PDMS), poly acrylate(PA), divinyl- benzene-carboxen-polydimethylsiloxane (DVB/CAR/PDMS) and carbowax/divinylbenzene(CW/DVB). Among these SPME fiber, PDMS coating fiber showed the best results. The profile of volatile compounds of cinnamon bark at different extraction temperature and extraction time were investigated by 100$\mu\textrm{m}$ PDMS fiber.

• Korean Journal of Plant Resources
• /
• v.37 no.1
• /
• pp.11-21
• /
• 2024

In this study, as a result of exploring the physiological activity of plants useful for agriculture on various plant resources, it was possible to confirm an activity similar to auxin that promotes plant rooting in methanol extract of Cinnamon Bark (cortex of Cinnamomum cassia J.Presl). After separating the active body by applying column chromatography and HPLC to the CHCl3 active fraction obtained by solvent extraction for each polarity from the methanol extract of cinnamon bark, cinnamyl alcohol was identified through GC/MS analysis. By bioassay using cinnamyl alcohol standard and the active fraction separated and purified from the methanol extract of cinnamon bark, the rooting rate of mung bean seedlings of the cinnamyl alcohol standard was 290% compared with the untreated control at 134.2 ㎍/mL concentration, and the adventitious root formation activity similar to the rooting rate (268.6%; 100 ㎍/mL) of the active fraction was shown. In conclusion, it is believed that cinnamyl alcohol contained in methanol extract of Cinnamon Bark is the main compound that induces adventitious root formation in mung bean.

• The Korean Journal of Pesticide Science
• /
• v.17 no.4
• /
• pp.419-427
• /
• 2013

The insecticidal activity of 124 plant essential oils and control efficacy of six experimental spray formulations (SF) containing 0.25, 0.5, 1, 2.5, 5, and 10% of the selected oils was examined against both nymph and adult of the citrus flatid planthopper, Metcalfa pruinosa using direct contact applications (leaf dipping and spray). Reponses varied according to dose (1,000 and 500 mg/L). When exposed at 1,000 mg/L for 24 h using leaf dipping assay, 19 essential oils showed strong mortality (100%) among 124 essential oils screened. At 500 mg/L, 100% mortality was observed in cinnamon technical, cinnamon green leaf, cinnamon #500, cassia tree, citronella java and pennyroyal followed by origanum, thyme white, grapefruit, savory, fennel sweet, aniseed and cinnamon bark showed considerable mortality (93.3-80%) against nymphs of M. pruinosa. The moderate mortality (73.3-60%) was found in thyme red, tagetes, calamus, lemoneucalptus and geranium. Oils applied as SF-10% sprays provided 100 % mortality against adult M. pruinosa. One hundred mortalities were achieved in cinnamon technical at >SF-0.5 formulation, in cinnamon #500, cinnamon green leaf and penny royal at >SF-2.5. To reduce the level of highly toxic synthetic insecticides in the agricultural environment, the active essential oils as potential larvicides could be provided as an alternative to control M. pruinosa populations.

• Proceedings of the Korean Society of Fisheries Technology Conference
• /
• 1997.06a
• /
• pp.263.1-263
• /
• 1997

• Journal of Microbiology and Biotechnology
• /
• v.26 no.1
• /
• pp.151-159
• /
• 2016

Nanoparticles have wide-scale applications in various areas, including medicine, chemistry, electronics, and energy generation. Several physical, biological, and chemical methods have been used for synthesis of silver nanoparticles. Green synthesis of silver nanoparticles using plants provide advantages over other methods as it is easy, efficient, and eco-friendly. Nanoparticles have been extensively studied as potential antimicrobials to target pathogenic and multidrug-resistant microorganisms. Their applications recently extended to development of antivirals to inhibit viral infections. In this study, we synthesized silver nanoparticles using Cinnamomum cassia (Cinnamon) and evaluated their activity against highly pathogenic avian influenza virus subtype H7N3. The synthesized nanoparticles were characterized using UVVis absorption spectroscopy, scanning electron microscopy, and Fourier transform infrared spectroscopy. Cinnamon bark extract and its nanoparticles were tested against H7N3 influenza A virus in Vero cells and the viability of cells was determined by tetrazolium dye (MTT) assay. The silver nanoparticles derived from Cinnamon extract enhanced the antiviral activity and were found to be effective in both treatments, when incubated with the virus prior to infection and introduced to cells after infection. In order to establish the safety profile, Cinnamon and its corresponding nanoparticles were tested for their cytotoxic effects in Vero cells. The tested concentrations of extract and nanoparticles (up to 500 μg/ml) were found non-toxic to Vero cells. The biosynthesized nanoparticles may, hence, be a promising approach to provide treatment against influenza virus infections.

• Journal of Food Hygiene and Safety
• /
• v.13 no.4
• /
• pp.337-343
• /
• 1998

In order to develop antimicrobial substances, many kinds of medicinal herbs were extracted with absolute ethanol and then antimicrobial activities against various microorganisms were investigated. Ethanol extract from cinnamon bark showed the strongest antimicrobial activity on the growth of almost all submitted microorganisms. Specially, molds such as Aspergillus sp. and Pencillium sp. were inhibited strongly. Therefore, the crude antimicrobial substance from the ethanol extract was fractionated with various solvents such as n-hexane, chloroform, ethyl acetate, and n-butyl alcohol and then their antimicrobial activities were tested. Among the various solvent fractions from the ethanol extract, n-hexane fraction was the best in antimicrobial activity especially against molds. There were no significant changes in antimicrobial activity of the n-hexane fraction by heat treatment at $100^{\circ}C$ for 60 min or $121^{\circ}C$ for 15 min and by the change of pH 4.0~10.0. We could get the results that the n-hexane fraction of cinnamon bark extract showed not only antimutagenicity but also no mutagenicity by Ames test with Salmonella typhimurium TA 98 and TA 100.

• Natural Product Sciences
• /
• v.28 no.2
• /
• pp.75-79
• /
• 2022

As a result of comparing the phenolic components of cinnamon medicines, the total phenolic component content of Cinnamomi Cortex in China was about 2.65 times higher than that of Cinnamomi Cortex in Vietnam. In addition, the total phenolic component content of Vietnamese Cinnamomi Cortex Spissus was about 1.80 times higher than that of Chinese Cinnamomi Cortex Spissus. Meanwhile, Vietnamese Cinnamomi Ramulus showed a content about 3.29 times higher than that of Chinese Cinnamomi Ramulus. Cinnamaldehyde, the main component of cinnamon medicines, showed the same tendency as the total phenolic component content. In terms of the average content of the total phenolic components, Cinnamomi Cortex showed the highest content at 23964 ㎍/g, followed by Cinnamomi Cortex Spissus at 17489 ㎍/g and Cinnamomi Ramulus at 5435.8 ㎍/g. These results showed that Cinnamomi Cortex and Cinnamomi Cortex Spissus with stem bark as usage sites had about 3.22 to 4.41 times higher content of phenolic components than Cinnamomi Ramulus with young branches as usage sites.